Category Archives: Christmas Cookies

December 30th, 2015

Chocolate rounds

Schokoladentaler (2)Before we look back at the Blog year 2015 tomorrow, there is one last Christmas recipe I want to share with you. The little chocolate rounds are a delicious addition for the cookie plate and are a very nice little Present for everyone with a sweet tooth. And as they are easy to make they are a good last minute present as well!

For a good, shiny surface it is important to temper the chocolate. I do this by melting part of the chocolate, then adding the remaining part and then carefully heating it up to 30°C. This work best with a digital thermometer!

For the topping you can use what ever you like: dried fruits, nuts, candid fruits. I for myself prefer highly the variant with chopped (homemade) candid orange peel, as I like the contrast of sweet chocolate and the slightly bitter, fruity flavour of the Orange!

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December 28th, 2015

DarkNougat – Turrón de Chocolate

Turrón (2)Upps, there was for a short time a blog post online which should be the last of the year. But there are still some recipes from my Christmas Cookie Plate waiting form which I want to tell you before the new year starts.

One of these are dark Nogat, Turrón de Chocolate. It is similar to the white nougat, but some additional chocolate is folded in before adding the nuts.

Turrón making is a exercise in multi tasking, and it makes sense to think about the process before starting. You need to have ready  at the same time point melted chocolate, whipped egg white and the boiling sugar syrup at the right temperature. It helps to have kitchen machine for whipping the egg white or a second person who is willing to help. A sugar thermometer is a muss for this recipe as well, as getting the right temperature is essential for the consistence of the final product. To cold syrup will result in a not setting turròn while to hot syrup will starts to caramelize. It is a challanging recipe but the flavour is worth every trouble!

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December 18th, 2015

Brune Kager

Brune KagerWhen Petra bake Jodekager last year, I realized that it has been ages since I bake the very similar Brune Kager. I couldn’t find my old recipe and so I read different swedish recipes to reconstruct it according to my memory. It is a kind of gingerbread which is made with a light syrup. And as I read the labeling of this light syrup in the supermarket some weeks ago and learned that is just made of glucose and invert syrup, I went directly for my homemade Invert syrup instead. This knowledge is really useful as I have always invert syrup in the pantry for making ice cream!

The Brune Kager made with Invert syrup turned out as good as I had them in my memory: thin, crisp and so delicious!

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November 29th, 2015

Christstollen with sweet Starter

Christstollen mit süßem Starter (2)Last year I saw a Christstollen with Sourdough which “Ofenkante” published on his blog. This stirred my brain and I started to think about Stollen made with sweet starter. But as I was already done with Stollen baking at this time point, I stored the idea in the back of my mind. After one year of thinking about it I decided to bake directly two stollen for this Christmas: a traditional and a experimental one.

In the experimental stollen with sweet starter I kept the same ratio of ingredients then in my traditional one (never change a winning team) but build the the sweet starter over several steps to get a enough strength for rising. It is always amazing to see how strong the sweet starter gets when fed three times in a row! But as the feeding is time consuming, this recipe needs a day until it is done.

After four weeks of ripening I brought the stollen from the cold attic back to the warm kitchen and sliced it. The crumb was perfect, firm but moist and the different flavours had fused to a harmonic consonance. Compared to the traditional stollen there are subtle differences in flavour nuances, but it is hard to pin them down. After all, both of them taste terrific and I can not name a favourite.


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December 16th, 2014

Weißer Nougat – Turrón Duro

Weißer Nougat - Turron

I like white nougat very much. And most I like hart variant, the Turrón Duro. In the last years I tested different recipes but I never found the perfect recipe for me because I always get the soft white nougat.

So I optimized the recipe once more this year and was successful at the end. With more sugar, a little bit of invert sirup and and summer flower honey is the nougat not as white as it could be but it is very delicious and just the way I love my nougat!


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December 11th, 2014


Schokoladen-Kardamom-SablesThis Month I published another recipe in the staff journal of the university of cologne. And this time it is a chocolate cardamom sablé recipe, perfect for Christmas.

Sablé is French and means “Sand” and as tender and friable is this cookie inspired by the French original. With cacao, cardamom and cinnamon the cookies are very aromatic and the little salt crystals of the fleur de sel are the perfect contrast to the sweet cookie.

When making the dough you have to take care of two things: Butter and egg white should both have room temperature, to ensure a soft dough perfect for piping and you should just fold the flour under to ensure a tender cookie. But then they are easily made and a perfect treat for Christmas time!

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October 24th, 2014

Stollen 2014: It’s time to start planning

Saftiger Stollen

One thought hits me every year out of the blue at the End of October: Its only a month left till advent! And because my family has the tradition to eat christstollen at the first advent Sunday, I have to start my stollen baking early enough because a good stollen needs two to four weeks storage to develop the perfect flavour!

The recipe I use is unchanged since five years and I will use it this year again.And when I stop changing recipes then this means something! In the last years I collected my recipe, tips and tricks on the blog. Last year I although added two variants of my stollen which I baked ADDITIONALLY to the traditional one.

To give you a guide to recipes and tips is here a overview: Continue reading

December 29th, 2013

Pandoro (pure Sourdough)


Since I tasted Pandoro many years ago I’m madly in love with this cake/bread. I love the light crumb, the flaky crust and its taste of vanilla and butter.

Until now I baked two different recipes: The Pandoro from the sisters simili which I found on Chili und Ciabatta and the recipe  from the SFBI,  which Susan published on Wild Yeast. The Pandoro of the Simili-Sisters is a yeast based one, with the butter laminated into the dough, while the SFBI-Recipe uses both sourdough and yeast and the butter is kneaded into the dough.

This year I dared to create my own recipe, with laminated butter for a crumb that can divided into long strands. It is risen with the pure power of a sweet starter. Continue reading

December 20th, 2013

Meringue Mushrooms

Baiser Pilze (2)Sometimes I see a recipe and I have directly a person in mind who would be like it as small treat.

That happened to me, when I saw the little meringue mushrooms on Food52 shortly before christmas. At this time it was already to late but I kept it in mind the whole year and made it this week as little Christmas present for someone who loves to go on a mushroom foray.

And I was surprised who simple they are made. Who ever made some meringue before will do this easily. You just have to pipe flat, round hats with a big piping tip. The stems are made by moving the tip slowly  upwards and the lamella are made by dipping the bottom side of the hat into molten chocolate. You see, it is really easy to do but the effect is great!

A perfect gift for mushroom fan!

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December 15th, 2013



And here I am with another modification of my standard recipes. I saw a picture of Mohnkipferl (poppy seeds crescents) somewhere in the depth of the world wide web some weeks ago, but did not save the site nor the recipe (my fault, I know). And so I had to be creative…

I replaced the almonds in my vanilla crescent recipe with ground poppy seeds. I ground the poppy seeds with the mini chopper accessory of my hand held blender, but an electric coffee mill or a food processor should do the job, too.

The poppy seed experiment worked out perfectly, the kipferl a perfectly mellow and are a perfect contrast to my normal vanilla crescents!

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